Cinnamon Pumpkin Loaf
Cinnamon Pumpkin Loaf
Ingredients
For the Cinnamon Swirl
- 1/2 cup light brown sugar
- 1 1/2 teaspoons cinnamon
- 1 tablespoon all-purpose flour
For the Loaf Batter
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 eggs, large, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin purée
- 1/4 cup sour cream, room temperature
For the Icing
- 1/2 cup powdered sugar
- 1 tablespoon whole milk, to 2 tablespoons
Instructions
- 1
Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.
⏱️ 5 min•🌡️ 350
- 2
In a small bowl, combine the 1/2 cup light brown sugar, 1 1/2 teaspoons cinnamon, and 1 tablespoon all-purpose flour for the cinnamon swirl. Mix well and set aside.
⏱️ 2 min
- 3
In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice until thoroughly combined.
⏱️ 3 min
- 4
In a large mixing bowl, whisk together the 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup vegetable oil until the mixture is well combined and smooth.
⏱️ 3 min
- 5
Add the 2 large eggs to the wet ingredients one at a time, whisking thoroughly after each addition until fully incorporated and the mixture is smooth.
⏱️ 2 min
- 6
Whisk in the 1 cup whole milk, 1 teaspoon vanilla extract, 1 cup canned pumpkin purée, and 1/4 cup sour cream until all ingredients are fully incorporated and the batter is uniform.
⏱️ 3 min
- 7
Add the dry ingredients from step 3 to the wet ingredients from step 6 in two additions. Gently fold with a spatula until just combined. Be careful not to overmix, as this can result in a tough loaf.
⏱️ 3 min
- 8
Pour the batter evenly into the prepared 9x5-inch loaf pan.
⏱️ 1 min
- 9
Evenly sprinkle the reserved cinnamon swirl mixture over the top of the batter in the pan.
⏱️ 1 min
- 10
Using a butter knife or a skewer, gently swirl through the batter to create a marbled effect with the cinnamon mixture. Do not overmix the swirl into the batter.
⏱️ 1 min
- 11
Bake for 65-75 minutes, or until a wooden toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Baking time may vary depending on your oven.
⏱️ 70 min•🌡️ 350
- 12
Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes.
⏱️ 15 min
- 13
After 15 minutes, carefully lift the loaf out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely. This can take 45-60 minutes.
⏱️ 60 min
- 14
While the loaf cools, prepare the icing. In a small bowl, whisk together the 1/2 cup powdered sugar and 1 to 2 tablespoons of whole milk until smooth and pourable. Add milk gradually until desired consistency is reached.
⏱️ 2 min - 15
Once the loaf is completely cool, drizzle the icing over the top before slicing and serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Pumpkin Loaf
For the Cinnamon Swirl
- 1/2 cup light brown sugar
- 1 1/2 teaspoons cinnamon
- 1 tablespoon all-purpose flour
For the Loaf Batter
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 eggs, large, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin purée
- 1/4 cup sour cream, room temperature
For the Icing
- 1/2 cup powdered sugar
- 1 tablespoon whole milk, to 2 tablespoons
Instructions
- 1
Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later.
⏱️ 5 min•🌡️ 350 - 2
In a small bowl, combine the 1/2 cup light brown sugar, 1 1/2 teaspoons cinnamon, and 1 tablespoon all-purpose flour for the cinnamon swirl. Mix well and set aside.
⏱️ 2 min - 3
In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice until thoroughly combined.
⏱️ 3 min - 4
In a large mixing bowl, whisk together the 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup vegetable oil until the mixture is well combined and smooth.
⏱️ 3 min - 5
Add the 2 large eggs to the wet ingredients one at a time, whisking thoroughly after each addition until fully incorporated and the mixture is smooth.
⏱️ 2 min - 6
Whisk in the 1 cup whole milk, 1 teaspoon vanilla extract, 1 cup canned pumpkin purée, and 1/4 cup sour cream until all ingredients are fully incorporated and the batter is uniform.
⏱️ 3 min - 7
Add the dry ingredients from step 3 to the wet ingredients from step 6 in two additions. Gently fold with a spatula until just combined. Be careful not to overmix, as this can result in a tough loaf.
⏱️ 3 min - 8
Pour the batter evenly into the prepared 9x5-inch loaf pan.
⏱️ 1 min - 9
Evenly sprinkle the reserved cinnamon swirl mixture over the top of the batter in the pan.
⏱️ 1 min - 10
Using a butter knife or a skewer, gently swirl through the batter to create a marbled effect with the cinnamon mixture. Do not overmix the swirl into the batter.
⏱️ 1 min - 11
Bake for 65-75 minutes, or until a wooden toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Baking time may vary depending on your oven.
⏱️ 70 min•🌡️ 350 - 12
Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes.
⏱️ 15 min - 13
After 15 minutes, carefully lift the loaf out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely. This can take 45-60 minutes.
⏱️ 60 min - 14
While the loaf cools, prepare the icing. In a small bowl, whisk together the 1/2 cup powdered sugar and 1 to 2 tablespoons of whole milk until smooth and pourable. Add milk gradually until desired consistency is reached.
⏱️ 2 min - 15
Once the loaf is completely cool, drizzle the icing over the top before slicing and serving.
⏱️ 1 min